Lemon Meringue Pie

1 package (4.3 oz. size) lemon pudding and pie filling mix (NOT instant pudding mix) 

3/4 cup granulated sugar 

3 cups water 

Juice of 1 lemon (3 tbsp.) --I used lemon juice concentrate.

3 egg yolks, well beaten 

Grated peel of 1/2 lemon or orange zest.

1 (9-inch) frozen deep-dish pie shell, thawed and baked or refrigerated crust, formed and baked or home-made crust which you should know by now by reading my blog :)

Three-Egg Meringue* (See Recipe Below) 

Instructions:
In a saucepan, thoroughly combine pudding mix and sugar. Gradually blend in water and lemon juice. Stir in egg yolks. Bring to full boil over medium heat, stirring constantly with rubber spatula, until thickened. Stir in lemon peel. I also added a little bit of orange zest for something different. Pour into baked pie crust. Top pie with Three-Egg Meringue (recipe follows), sealing well at edges. Bake at 350 degrees F for 12 to 15 minutes. Cool for 2-1/2 to 3 hours before serving. This is very important to ensure it cuts beautifully. 

Three-Egg Meringue 

In a mixing bowl, with an electric mixer, beat 3 egg whites with 1/4 tsp. cream of tartar until foamy. Gradually add 6 tbsp. sugar and beat until stiff peaks form.